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Thursday, April 4, 2013

Nellie: Pomegranate Sorbet

I'm one of Patti's close friends.  I've learned a lot about Hawaiian food and culture being her friend.  I hope you'll enjoy this recipe.  This recipe was originally given to me by Allen Bailey.
 
~o~
 
It's actually quite simple if you have an ice cream maker, if not, well, I don't know what to tell you other than Trader Joe's has some tasty treats.

3 cups pomegranate juice
3/4 cup sugar
1 lime

Warm the pomegranate juice in a saucepan over low heat, add the sugar and stir until the sugar is completely dissolved. Put the mixture in the refrigerator until cool (can be done overnight) ... should be cool to the touch.

Add the juice from 1/2 of a lime.

Mix in an ice cream maker according to maker instructions. Mine takes about 20 minutes until it's in a thick slushy state. From there you can either start enjoying it right away or put it in the freezer in an air-tight container for up to two weeks.

Note: I've tried a few brands of pomegranate juice and by far my favorite is the POM brand. It can be found in the fresh juice section of the grocery store (with like the Odwalla juices). It's a little more pricey than other brands ... but it's the only one I've found that has almost no other ingredients than pomegranate juice.
~o~
 
Here's a way to make this without an ice cream freezer. (Lot more work, but it works.)

Put the mixture into a bowl with a tight fitting lid and put it in the freezer, taking it out every 30 minutes and scraping away the frozen parts and whisking until it's smooth. 

After two hours the mixture is getting a little more frozen. Remember, you're whisking it every 30 minutes.

After three hours, it's still quite slushy.

Keep whisking every half hour, usually over about a four hour interval, until the sorbet reaches the desired texture/consistency.
 

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